{"id":36239,"date":"2025-12-01T22:21:16","date_gmt":"2025-12-01T22:21:16","guid":{"rendered":"https:\/\/sabado100.com.ar\/es-ar\/?p=36239"},"modified":"2025-12-02T00:28:42","modified_gmt":"2025-12-02T00:28:42","slug":"seminario-internacional-sobre-el-mercado-del-queso-artesanal","status":"publish","type":"post","link":"https:\/\/sabado100.com.ar\/es-ar\/seminario-internacional-sobre-el-mercado-del-queso-artesanal\/","title":{"rendered":"Seminario internacional sobre \u201cel mercado del queso artesanal\u201d"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>Por Emilio Grande (h.).-<\/strong> Este mi\u00e9rcoles 3 de diciembre a las 9:00 horas se realizar\u00e1 el seminario internacional \u201cEl mercado del queso artesanal: oportunidades y desaf\u00edos globales\u201d, con la modalidad virtual y presencial en el Sal\u00f3n de Usos M\u00faltiples del ISTIL (Castulo Zeballos s\/n, barrio 9 de Julio, Humberto Primo).<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Organizado por ISTIL de Humberto Primo (Argentina), Escuela Superior de Lecher\u00eda de Colonia Suiza (Uruguay) y AgenForm de Moretta (Italia), habr\u00e1 disertantes de Argentina, Italia y Uruguay para debatir e intercambiar sobre un tema apasionante que enfrenta retos y aporta futuros.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u201cEste seminario es la primera acci\u00f3n conjunta entre tres entidades de educaci\u00f3n superior en industrias l\u00e1cteas o en lecher\u00eda de tres pa\u00edses distintos, surgiendo de este v\u00ednculo con la intenci\u00f3n de intercambiar experiencias y puntos de vista para enriquecer las curr\u00edculas, y el contexto que vive cada una de las instituciones: la Escuela Superior de Lecher\u00eda de Colonia (Uruguay), el Istituto Lattiero-Caseario de AgenForm en Moretta (provincia de Cuneo, Italia) y el Instituto 4034 de Humberto I, que forma t\u00e9cnicos superiores en industrias l\u00e1cteas desde hace 35 a\u00f1os para las industrias de la regi\u00f3n, buscando mejorar la formaci\u00f3n\u201d, destac\u00f3 Mabel Fabro, directora del ISTIL a cargo de la organizaci\u00f3n, ante la consulta de este cronista.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Y agreg\u00f3: \u201cconsideramos que los intercambios son fundamentales con distintas miradas, posibilidades de desaf\u00edos y oportunidades con otras realidades, aumentando la vinculaci\u00f3n con el sector productivo local, regional e internacional. Est\u00e1 destinado a alumnos, egresados, propietarios de peque\u00f1as empresas l\u00e1cteas, productores, cient\u00edficos y emprendedores. El mercado del queso artesanal es diferente en distintos lugares del mundo; las peque\u00f1as queser\u00edas en Santa Fe y C\u00f3rdoba se dedican a producir en peque\u00f1a escala quesos que tambi\u00e9n producen las empresas grandes, por ejemplo, barra, cremoso y sardo. En cambio, en Colonia y Moretta tienden a ser un queso artesanal con denominaci\u00f3n de origen y que le d\u00e9 un valor agregado\u201d.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Los interesados en participar hay un enlace de inscripci\u00f3n <a href=\"https:\/\/docs.google.com\/forms\/d\/1kauI6AgRrQn4ti_A-pbjpv0kmmFR8LrGKRFDixQPz9c\/viewform?edit_requested=true\">https:\/\/docs.google.com\/forms\/d\/1kauI6AgRrQn4ti_A-pbjpv0kmmFR8LrGKRFDixQPz9c\/viewform?edit_requested=true<\/a><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">El programa es el siguiente:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">*A las 9:15: inauguraci\u00f3n del seminario.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">*A las 9:30: bloque Uruguay, \u201cQueser\u00eda artesanal en Uruguay: generalidades del marco normativo y realidad en la cuenca lechera del suroeste\u201d, a cargo del ingeniero agr\u00f3nomo V\u00edctor Gonz\u00e1lez y la licenciada en Ciencias y Tecnolog\u00edas de L\u00e1cteos Lourdes Rostan.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">*A las 10:25: bloque Italia, \u201cLe produzioni casearie di azienda agr\u00edcola, cuanto \u00e8 importante il settore in Italia? L\u00b4automazione del settore? Le attuali sfide microbiologiche\u201d, a cargo de Guido Tallone, responsabile tecnico della filiera lattiero casearia, AgenForm.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">*A las 11:10: bloque Argentina, \u201cRealidad y desaf\u00edos del sector quesero artesanal y\/o a peque\u00f1a escala en Argentina\u201d, a cargo de Leandro Aguilar (INTI), Fabio Toranza (propietario de una peque\u00f1a queser\u00eda), Fernando Vaquero (Food Solutions), Javier Ruiz Rivera (docente del curso de an\u00e1lisis sensorial de quesos) y la citada Mabel Fabro.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">*A las 12:00: cierre del seminario.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ser\u00e1 este mi\u00e9rcoles a las 9:00 horas con la modalidad virtual y presencial en el SUM del ISTIL de Humberto Primo con disertantes de Argentina, Italia y Uruguay. \u201cEs la primera acci\u00f3n conjunta entre tres entidades de educaci\u00f3n superior en industrias l\u00e1cteas con la intenci\u00f3n de intercambiar experiencias y puntos de vista  para enriquecer las curr\u00edculas\u201d, destac\u00f3 Mabel Fabro.<\/p>\n","protected":false},"author":1,"featured_media":36240,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[4,23],"tags":[],"class_list":["post-36239","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cultura-y-sociedad","category-economia"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.2 - 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